Refried Bean and Portobello Mushroom Tacos

While the mushrooms cook, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Trim the baby gem, halve lengthways, then thinly slice widthways.

Drain and rinse the black beans in a sieve.

Roughly chop the baby plum tomatoes, then transfer to a medium bowl with all of their juices.

Add a drizzle of olive oil and as much sriracha as you'd like (add less if you'd prefer things milder).

Season to taste with salt and pepper, mix well, then set your sriracha salsa aside.

Grate the cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and cook until softened, 5-6 mins.

Stir in the garlic, tomato puree and Mexican style spice mix (use less if you'd prefer things milder), then cook for 1 min more.

Add the beans, veg stock paste and water for the sauce (see pantry for amount) to the pan, stir everything together, then cook until the beans begin to break down, 5-6 mins.

Once the beans have started to break down, roughly mash half of them in the pan with a potato masher.

Allow to simmer until thickened, 3-5 mins, then remove from the heat. Taste and season with salt and pepper.

Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.